The interesterification-induced changes in olive and palm oil blends
Küçük Resim Yok
Tarih
1998
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Refined olive oil and partially hydrogenated palm oil (PHPO) blends of varying proportions were subjected to both chemical and enzymatic interesterifications. The rearranged fats were investigated for their melting points, solid fat contents at selected temperatures, fatty acid compositions and trans isomer contents, as well as evaluations, by an expert sensory panel, of their spreadibility and appearance characteristics. The analytical results were compared with those of commercial Turkish margarines. The 30:70 olive oil-PHPO blend after enzymatic interesterifrcation was found to have properties very similar to those of Turkish package margarines, with the additional advantage of possessing higher amounts of monounsaturated fatty acids. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Soybean Oil, Fat, Margarines, Mixtures
Kaynak
Food Chemistry
WoS Q Değeri
Q2
Scopus Q Değeri
Cilt
61
Sayı
3
